DailyInbox.com: The Recipe File -- Friday, January 19, 2001

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   Free Personal and Community Calendar! DailyInbox.com is pleased to offer our subscribers access to a free online calendar. It is great as a personal planner...use it and never "miss" another birthday or anniversary! While it is a great planning tool for individuals, the calendar is even better for groups. Use it as the online calendar for churches, organizations, companies and families. Post all your group's activities and provide members with "24/7" access to all upcoming events. You can even print the calendar if you want to post it on a bulletin board or "snail mail" it to your group. The online calendar is simple, effective and free! Check it out at http://dailyinbox.com/mycalendar/splash.html Meat and Poultry: Butterflied Leg of Lamb with Blue Cheese from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS: 1 garlic clove, minced 1 teaspoon ground ginger 4 tablespoons brown sugar 1/2 cup red or dry white wine 1/2 cup soy sauce 1/2 cup olive oil 1 5-pound leg of lamb, butterflied (ask the butcher to butterfly the lamb) Sauce: 2 ounces blue cheese, crumbled 4 tablespoons butter (1/2 cube) 4 green onions, chopped 1 tablespoon freshly-squeezed lemon juice TO PREPARE: In a small bowl, combine garlic, ginger and sugar.  Mix well.  Whisk in wine, soy sauce and olive oil to make marinade. Cover lamb with marinade and refrigerate for 2 days, turning every 4 to 6 hours. While coals are burning to embers, prepare blue cheese mixture. In a small bowl, combine blue cheese, butter, green onions and lemon juice. Place lamb on grill, cover and barbecue approximately 1 hour or until internal temperature reaches 150 degrees (medium) or 180 (well done). Place barbecued lamb on a baking sheet.  Spoon blue cheese mixture over lamb and place under the broiler for 4 to 5 minutes or until cheese melts and bubbles. To serve, thinly slice lamb. SERVES 6 - 8 Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]